|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed various TCS foods such as american cheeses (x4; 3/18 & 3/22) and commercially cooked artichoke (x1; 3/23) all being held > 7 day requirement. CDI - EHS educated on 7 day hold and discard. All products voluntarily discarded. -1.5-
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). - Pf. Observed products such as garlic in oil and various in house made dressings all held on TPHC but no written procedures in the facility. CDI - PIC completed TPHC form during inspection. EHS obtained digital copy for permit records keeping. -1.5-
TPHC procedure template may be found at: http://meck.co/FoodSafety. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed > 4 sanitizer buckets holding solution < 50 PPM quat. CDI - All solution discarded and replaced with fresh sanitizer registering at 200 PPM. -0.5- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed food debris on knives stored inside wall mounted utensil rack. CDI - Utensils removed and relocated to 3-compartment sink to be W/R/S. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed heavily scored cutting board at pizza prep unit and scored cutting board stored at utensil shelving unit. Replace. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s keys stored with packaged bread on shelving below prep counter. CDI - PIC removed keys. -0-
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink stored on prep counter. CDI - PIC discarded drink. -0- |